To fill warm pitas, we’re baking homemade meatballs (simply made with ground beef, panko, and a blend of smoky spices) alongside rounds of sweet red onion—all brought together by cooling tzatziki. For refreshing contrast, we’re serving them with a siAde of hearty kale marinated in a creamy dressing.
Ingredients
Ingredients
- 10 oz Ground Beef
- 2 Pocketless Pitas
- 1 Kale
- 1 Red Onion
- 1/4 c Panko Breadcrumbs
- 1/2 c Tzatziki (Cucumber-Yogurt Sauce)
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)
- 2 tbsp Labneh Cheese Or Creme Fraiche
Instructions
Instructions
Prepare the onion:
Preheat the oven to 450°F. Line a sheet pan with foil. Peel the onion and slice crosswise into 1/2-inch rounds, keeping the layers intact. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Evenly arrange on one side of the sheet pan.
Bake the meatballs & onion:
In a large bowl, combine the beef, breadcrumbs, and spice blend; season with salt and pepper. Gently mix to combine. Form the mixture into six equal-sized meatballs. Arrange in an even layer on the other side of the sheet pan of onion rounds. Flatten each meatball to about a 1/2-inch thickness. Bake 15 to 17 minutes, or until the onion is tender and the meatballs are browned and cooked through. Remove from the oven.
Marinate the kale:
While the meatballs and onion bake, wash and dry the kale. Separate the leaves from the stems; discard the stems, then thinly slice the leaves. In a large bowl, combine the labneh or crème fraîche, vinegar, and 1 tablespoon of water until smooth; season with salt and pepper. Add a drizzle of olive oil if desired. Add the sliced kale to the bowl; stir to thoroughly coat. Set the kale aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
Warm the pitas & serve your dish:
While the kale marinates, stack the pitas on a large piece of foil; tightly wrap to seal. Place directly onto an oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Fill the warmed pitas with the tzatziki and baked meatballs and onion (separating the onion layers before adding). Serve the finished pitas with the marinated kale. Enjoy!